Wine Making & Grape Growing Forum > Search Forums > Search Results




Page 1 of 5 1 23 Last »
Showing results 1 to 25 of 108
Search took 0.02 seconds. Search: Posts Made By: rhythmsteve
Wine Making Forum: Recipes 03-20-2013, 11:54 PM
Replies: 4
Views: 59
Posted By rhythmsteve
I guess stabilizing isn't necessary since I want...

I guess stabilizing isn't necessary since I want it to be carbonated, right?
Wine Making Forum: Recipes 03-20-2013, 11:54 PM
Replies: 4
Views: 59
Posted By rhythmsteve
So back sweeten and use a clearing agent like...

So back sweeten and use a clearing agent like sparkleoid? No need to stabilize because I want it carbonated right
Wine Making Forum: Recipes 03-20-2013, 09:59 PM
Replies: 4
Views: 59
Posted By rhythmsteve
Finishing up Hard Cider

Should I let my cider ferment out dry, let clear, then back sweeten ?
Wine Making Forum: General Wine Making Forum 02-13-2013, 07:10 PM
Replies: 4
Views: 249
Posted By rhythmsteve
here is my recipe that i've been messing with ...

here is my recipe that i've been messing with

4 - Gallons 100% Apple Cider
2 Liters of 100% Apple Juice
2 lbs table sugar
1 lbs brown sugar
4 cinnamon sticks
dash of allspice
dash of chopped...
Wine Making Forum: General Wine Making Forum 02-13-2013, 07:03 PM
Replies: 3
Views: 160
Posted By rhythmsteve
for a dollar a bottle, id buy a couple and try it...

for a dollar a bottle, id buy a couple and try it out
Wine Making Forum: General Wine Making Forum 02-13-2013, 06:58 PM
Replies: 20
Views: 927
Posted By rhythmsteve
i have had this happen twice to Skeeter Pee...

i have had this happen twice to Skeeter Pee ferments......i airrated the must twice a day for 5 consecutive days with a mesh spoon (kinda like a deep fry spoon), as well as letting 2 large strands of...
Wine Making Forum: General Wine Making Forum 02-13-2013, 06:45 PM
Replies: 7
Views: 246
Posted By rhythmsteve
All do respect to Arne, but my experience...

All do respect to Arne, but my experience (especially with Apple wine, or HArd Ciders) its always better to back-sweeten with either 100% Apple Juice concentrate, juice or cider...it will make it...
Wine Making Forum: General Wine Making Forum 02-13-2013, 06:42 PM
Replies: 21
Views: 906
Posted By rhythmsteve
then you can save the lees and put into a 2 quart...

then you can save the lees and put into a 2 quart plastic bottle and freeze it and use it for your next batch of Skeeter Pee
Wine Making Forum: General Wine Making Forum 02-13-2013, 06:36 PM
Replies: 5
Views: 222
Posted By rhythmsteve
i would maybe rack one more time since you...

i would maybe rack one more time since you stirred recently to get any more sediment out and then go ahead and bulk age
Wine Making Forum: Skeeter Pee 02-13-2013, 06:29 PM
Replies: 76
Views: 2,392
Posted By rhythmsteve
i've made 48 gallons so ...... 889+ 48 = 937

i've made 48 gallons so ......

889+ 48 = 937
Wine Making Forum: Beginners Wine Making Forum 02-13-2013, 06:19 PM
Replies: 12
Views: 251
Posted By rhythmsteve
couple things to try... 1) heating pad or...

couple things to try...

1) heating pad or blanket to bring the temp up to around 68 - 72 degrees
2) stir the must really well to introduce some O2 to it
3) yeast energizer.....1/2 teaspoon per...
Wine Making Forum: Meads 02-13-2013, 06:16 PM
Replies: 56
Views: 1,597
Posted By rhythmsteve
I would put the extra fruit in prior to...

I would put the extra fruit in prior to back-sweetening, i tried this myself and it came out too watery tasting at the end eventhough i did back-sweeten with more fresh fruit, but it wasn't the same
Wine Making Forum: Beginners Wine Making Forum 02-13-2013, 06:12 PM
Replies: 14
Views: 786
Posted By rhythmsteve
I use Sparkeloid myself, it does take longer to...

I use Sparkeloid myself, it does take longer to clear but does not alter the flavor in any way
Wine Making Forum: Country Fruit Winemaking 02-12-2013, 03:53 PM
Replies: 13
Views: 485
Posted By rhythmsteve
I have used bananas and raisins before and have...

I have used bananas and raisins before and have worked out great
Wine Making Forum: Beginners Wine Making Forum 02-06-2013, 07:59 PM
Replies: 48
Views: 2,190
Posted By rhythmsteve
as a general rule of thumb i always leave my...

as a general rule of thumb i always leave my wines in the carboys for at least a week after the fermentation has been noticeably stopped, or slowed significantly. Like the others above have...
Wine Making Forum: WineMaking Meetups & Events 02-06-2013, 07:51 PM
Replies: 15
Ohio Hello!!!
Views: 349
Posted By rhythmsteve
i'm sorry to hear about that Dave, good call on...

i'm sorry to hear about that Dave, good call on the Western PA members, there certainly are a lot of us aren't there
Wine Making Forum: Skeeter Pee 02-06-2013, 07:47 PM
Replies: 10
Views: 407
Posted By rhythmsteve
I would not use plastic jugs under any...

I would not use plastic jugs under any circumstance if you plan on keeping them longer than a month for the following reasons....

1) milk is not wine
2) plastic tastes like crap
3) can''t...
Wine Making Forum: Wine Making from Grapes 02-06-2013, 07:41 PM
Replies: 6
Views: 197
Posted By rhythmsteve
I would say that as long as its been cleaned you...

I would say that as long as its been cleaned you should be fine, its the skins themselves that add the color to the wine, not the juice---so i wouldn't expect any residual coloring, unless of course...
Wine Making Forum: Barrels & Oaking 02-06-2013, 07:38 PM
Replies: 15
Views: 418
Posted By rhythmsteve
those barrels look great, arethey flamed barrels...

those barrels look great, arethey flamed barrels like a whiskey barrell or fresh on the inside?
Wine Making Forum: General Wine Making Forum 02-06-2013, 07:28 PM
Replies: 5
Views: 160
Posted By rhythmsteve
Question before bottlling my Hard Cider

Recently I've made a few friends with my local supermarket Produce Managers, and I acquired 27 gallons of 100% apple cider for 25 cents per gallon, needless to say i bought all 27 gallons. I...
Wine Making Forum: Beginners Wine Making Forum 07-03-2012, 06:45 PM
Replies: 9
Views: 654
Posted By rhythmsteve
My Dandelion batch from last year started off...

My Dandelion batch from last year started off with that very same smell, you definitely do need to splash rack it a few times and introduce some O2 to the wine, Also, i have found that if you use...
Wine Making Forum: Beginners Wine Making Forum 06-13-2012, 06:03 PM
Replies: 8
Views: 187
Posted By rhythmsteve
actually Montrachet is more around a 13% cutoff,...

actually Montrachet is more around a 13% cutoff, but just keep a close eye on, tasting and measuring, and have fun with it. If you think its going to kill off your yeast, split it into 2 seperate...
Wine Making Forum: Beginners Wine Making Forum 06-13-2012, 04:45 PM
Replies: 16
Views: 587
Posted By rhythmsteve
i would definitely taste it, it will be dry and...

i would definitely taste it, it will be dry and probably acidic due to it not having any sugar left due to fermentation. make some notes of what your impressions are of the taste, smell, color,...
Wine Making Forum: Introductions 06-13-2012, 04:36 PM
Replies: 14
Views: 250
Posted By rhythmsteve
Welcome to our place

Welcome to our place
Wine Making Forum: Beginners Wine Making Forum 06-13-2012, 04:34 PM
Replies: 5
Views: 212
Posted By rhythmsteve
No worries man, I've had to do the same thing a...

No worries man, I've had to do the same thing a couple of times, my Dandelion, honey/date actually had this occur twice, just started re-fermenting in bottles.....wasted like 40 corks
Showing results 1 to 25 of 108
Page 1 of 5 1 23 Last »

 
Forum Jump

Newest Threads

FOLLOW US ON



SEO by vBSEO 3.6.0